摘要
菌种是食品微生物实验室检验工作中不可缺少的重要生物资源,常用于培养基验收、试验对照、人员培训考核、方法确认等方面的质量控制。为实现菌种的规范化管理,保证实验室检验过程中质量控制活动的有效性,本文从人、机、料、法、环等方面对食品微生物实验室菌种管理的重点、难点进行探讨,总结出菌种管理全流程的关键控制点,保证了菌种来源可靠性及溯源性,保障了实验结果准确性。
The strain is an indispensable and important biological resource in the laboratory inspection of food microbiology, usually used for acceptance of medium, test control, personnel training assessment and method validation. In order to achieve standardized management of strains and ensure the effectiveness of quality control activities in the laboratory inspection process, this paper explores the difficult and key points in the management of food microbial laboratory strains from the aspects of human, machine, material, method, and environment. Summarizing the key control points of the whole process of strains management to ensure the reliability and traceability of strain source and the accuracy of experimental results.
作者
苏嘉妮
周露
SU Jiani;ZHOU Lu(Guangdong Institute of Food Inspction, Guangzhou, Guangdong, 510435, China)
出处
《检验检疫学刊》
2019年第2期86-88,91,共4页
Journal of Inspection and Quarantine
关键词
菌种
保存
管理
记录
Strain
Preservation
Management
Recording
